Process of treating yeast.



UNITED STATES PATENT orFIoE; v.

naus'r JacoBY. or MUNICH, GERMANY, asslenon 'ro DIAMAL'I. AKT-IENGESELL- sonar, or MUNICH, GERMANY, A CORPORATION or-ennmmy.

PROCESS OF TREATING YEAST.

No Drawing.

Specification of Letters Patent. Application filed December 10, 1912. Serial No. 735,897. g

of Treating Yeast, of which the following is a specification,-

My invention relates to a novel method of treating yeast for the purpose of improving its qualities, as more fully hereinafter described. 1

- and pressed into form for commercial use.

It isgenerally recognized that oxygen has a favorable effect on yeast, and it is upon this fact that various processes are based for producing yeast by means of aeration. All these processes necessitate the use of expensive installations. The use of ozone has also been suggested to increase the preservative and fermentative qualities of yeast. Experiments have, however, demonstrated that not only does ozone fail to produce the. de-

sired effect, but that large quantities of ozone act to greatly weaken or entirely lull the yeast cells.

f The primary object of my invention is to provide a simple and cheap process of treating yeast whereby the several disadvantages above pointed out are entirely. obviated.

My novel process consists, essentially,"in adding persalts to theyeast while the latter is in moist condition. Small quantities, only, of the persalts are required, the exact quantity to be added to any given amount-of yeastcan be readily'determined by experiment.

The following example will serve to illustrate the manner in whichv my improved process may be practised. Prepared yeast is dissolved infour to eight times its quantity of water, the -pe'rsalt is then .LddBdtO the solution and the latter is stirred for about one-half hour. The yeast is then allowed to settle, is removed from the liquid The quantity ofpersalt used depends on the acid content of the yeast; In treating pressed beer yeast with sodium percarbonate, I add to the yeast a quantity of so-. dium per-carbonate equivalent to from one to one and one-fourth per cent. of the weight of the yeast,-and in treating grain yeast with the same substance,- I add to the yeast a quantity of sodium percarbonate equivalent to from one-half to three-fourths per cent.

of the weight of the yeast. The usually unpleasant smell of brewers yeast disappears the yeast has a fine aromatic odor, becomes tasteless and almost white in color. Concurrently with this improvement in external qualities, there is a strengthening of the organism; the growth is accelerated and the loss of yeast is decreased.

When yeast, treated as creased and consequently a loss of substance is prevented for a time. I I

I am aware that it has heretofore been proposed to treat yeast with alkalis alone,

Patented Nov. 11,1913.

herein described, is used in baking the dough rises more quickly and while the preservative qualities are thus somewhat increased, its other qualities s u ffer noticeable deterioration. The raising power of the yeast decreases materially, its

color becomes dark and its taste is detrimentally affected. The alkaline reaction lessens.

the availability of the yeast for purposes of consumption and baking, and also assists in increasingthe fungi which develop particularly on alkaline ground.

WVhatI claim as new and desire to secure by Letters Patent is i 1. The herein described process of treating yeast, which. consists in adding to moist yeast nonpoisonous persalts ada ted to preserve-the yeast and Increase its ermentative properties.

2. The herein described process of treating yeast, which consists in adding persalts having an alkaline reaction to moist yeast.

3. The herein described process of treating yeast, which consists in adding percar bonate of sodium to moist yeast.

In testimony whereof I have afiixed my signature in presenceof two witnesses.

- ERNST JACOBY.

Witnesses: h .1

JOHANNA STERN, RICHARD. LEMP. 

